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Quality Characteristics of Onion Jangaji during Aging  

Kang, Nan-Suk (Department of Food Science and Nutrition, Kyungpook National University)
Kim, Jun-Han (Bio Industry Center, Daegu Technopark)
Kim, Jong-Kuk (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Food Science and Preservation / v.15, no.6, 2008 , pp. 796-803 More about this Journal
Abstract
To aid in manufacturing, this study investigated quality characteristics of onion Jangaji during maturation at 0C, 10C, 20C and room temperature. [Please check that the rewriting of the previous sentence retains the intended meaning]The $^{\circ}Brix$ of onion Jangaji and the maturation solution were 1516% at the end of the maturation process. The salinity of onion Jangaji and the solution increased, and the pH declined to 3.934.31 during processing. The L, a and b color values of onion Jangaji and the solution changed slightly. The total acidity of onion Jangaji and the solution rose slowly. The texture (hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness) of onion Jangaji was determined using a texture analyzer, and varied with storage temperature. In the sensory evaluation of onion Jangaji, low temperature storage gave higher acceptability ratings than room temperature with respect to taste, color, flavor, texture and overall acceptability.
Keywords
onion Jangaji; salinity; color; total acidity; texture; sensory evaluation;
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Times Cited By KSCI : 20  (Citation Analysis)
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